A MEAL YOU CAN MAKE

Tuscan-style ribollita

A substantial bean, kale and bread soup with a soft, spoonable texture.

About 48 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Wheat/gluten and celery; check bread and stock. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~470 kcal · 22g protein · 67g carbohydrate · 15g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Prepare the vegetables as listed. Drain 240g tinned cannellini beans; mash half with a fork. Tear 120g bread (stale, torn) into bite-size pieces.

  2. Soften the soup base

    Warm 20ml olive oil over medium heat. Stir 100g onion (diced), 120g carrots (1 cm dice) and 70g celery (diced) until the onion softens. Add 5g garlic (minced) for the last minute.

  3. Cook the greens and beans

    Add 300g tinned tomatoes, 600ml vegetable stock, the mashed and whole beans and 120g cavolo nero (stems removed, shredded). Bring to a simmer and partially cover. Cook on low until carrot and leaf stems are tender; extend if needed.

  4. Thicken with bread

    Stir in the bread over low heat until it absorbs broth and breaks into soft pieces. Add hot water if it catches. Check it is hot throughout.

  5. Check and serve

    Serve as a thick bread soup. This quick version is eaten today rather than following the traditional next-day reheating method.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 33 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Tuscan-inspired · same-day adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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